Jelly Roll Recipe - Allrecipes.com
Jelly Roll Recipe
  • READY IN 20 mins

Jelly Roll

Recipe by  

"This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
  2. Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
  3. Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
  4. Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
  5. Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2004

I wanted to make a couple comments since I am the one who submitted this recipe and parts were edited out or changed before posting. First, any flavor of jam will do. Use your favorite. I just happen to like homemade strawberry freezer jam. Also, this recipe does NOT require the milk to be 2%. Whole milk is fine. And, for optional added elegence, you can use a creamed mixture of 8 oz cream cheese, (softened) 1 cup confectioner's sugar and 1 tsp of vanilla. Beat until creamy and spread on roll before spreading jam if desired. This creamed part is just a nice added bonus. Sorry, I don't know why this were changed or left out of the recipe.

 
Most Helpful Critical Review
Apr 03, 2006

I am an expert at making other cake rolls - I followed this recipe exactly and it was a very dry crumbled mess. I can't recomend this.

 
Nov 16, 2010

This recipe is perfect. If you have problems with breaking there are a few things you need to check or be aware of: 1. Using cake flour or a low gluten flour is best. If this is not available, add corn starch (1/3 corn starch to 2/3 flour). High gluten flour is good for breads and pizza dough, not jelly rolls. 2. Be sure you are not OVERBAKING the cake, this will dry it out and cause it to break. Try the lower end of the baking time first. Overbaking is the most common issue. 3. Roll the cake while still warm, if you wait too long after removing it from the oven it will break. If you do experience breaking while rolling, do not throw away your cake, cut it into petite fours and fill them as normal. You can salvage what you have and make it useable and still yummy.

 
Apr 25, 2005

The cake did not turn out well for me and I have made many jelly rolls.

 
Nov 22, 2008

This recipe is AWFUL! It was dry and cracked every time. I actually tried it 3 times, determined to get the recipe to work. Finally after an 1 1/2 hours and a huge waste of supplies I pulled out my Betty Crocker cook book and snap I took a perfect Jelly roll out of my oven 20 min later.

 
Dec 23, 2004

My husband asked me for a jelly roll out of the blue and though I love to cook I feared it was going to be a challange but this recipe is fool proof and the jelly roll turned out great. I added the cream cheese recipe and it was perfect!!!!

 
Jun 15, 2009

EXCELLENT! This was my first time making a jelly roll. I followed the recipe exactly as written including the times alloted. It turned out perfect! Thank you Barb Maxwell, not only for the recipe but for your review telling about the cream cheese mixture as an added bonus. It was a real hit at our house.

 
Mar 29, 2008

This recipe turned out perfectly! I have a hard time making jelly rolls without them cracking or breaking, but this recipe provided just the right "sponginess", so it didn't break when rolling. I let the cake cool for a few minutes before I attempted to roll it the first time.

 

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Nutrition

  • Calories
  • 236 kcal
  • 12%
  • Carbohydrates
  • 54.9 g
  • 18%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 1.2 g
  • 2%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 128 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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